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The QC, Vol. 82, No. 01 • September 7, 1995

1995_09_07_001

WHITTI.ER
C O L L E G E
f* "^^ ^ -^ September 7,1995
Quaker Campus
A SPORTS
Q&A with Coach Hoza
sets the scene for the commitment and philosophy
of the 1995 Whittier football team, pg 16
C A M .P UilS
»
*■ Freshman POV
What has been the experience of students new
to the campus? Is this a
place at which they are
willing to spend four years
of their life? Check out
their ideas of us. pg 7
C O L L E G
▲ Entertainment
in Whittier
Nowhere to go on a
Saturday night? Use our
entertainment guide to explore the finer features of
the Whittier community.
This week focuses on restaurants, coffeehouses and
cinemas. pg 10
p. Add/Drop Period
The add/drop peruxl begins today and continues
through Sept. 21. Alter
this time, no new classes
can be added. Books purchased from the bookstore
can also be returned
through this date.
Classes- <,{,, still be
dropped with no notation
on your transcript through
Sept. 2».
To add or drop a class,
pick up a yellow card from
' the Registrar's office and
return before the appropriate deadline.
The Voice Of The Campus Since 1914
Club and Spot to Reopen by April 1996
STUDENT LIFE
► Renovation of the area under
the Campus Inn has begun and
should be finished by April,
according to senior
administration sources. The
cost is expected to run between
$1 million and $1.25 million.
by VUK MILOJKOVIC
QC Senior Staff Writer
After almost three years of
delays and missed deadlines, the
construction on the area underneath the Campus Inn began in
late August and should be completed by April, according to administration officials.
The total cost for the project
will range between $ 1 million and
$1.25 million and the exact figures will not be available until a
competitive bidding process for
the job is completed.
The College has obtained the
necessary approval from the City
of Whittier and the County Fire
Department for the construction
of a oatio on the lawn outside of
the C.I., which includes an access
ramp for the handicapped as mandated by the Americans with Disabilities Act. Construction on that
part of the project began thi s week.
Final approval for the entire
project has not been received as
the redesign of the plans for the
construction has not been com-
lit'ft
■B::fp^W }$j»MM> y00«icmm
'■'::■■■■ .
April Lake/QC PtKHo Editor
The arrival of earth-moving equipment marks the beginning
of the long-awaited club renovation
pleted. Since the architect working on the plans is currently on
vacation, Project Manager Nelson Park expects the final plans to
be done within six weeks.
"The plans are constantly
changing and it is almost impossible to have a precise idea about
when everything will be finished.
Everv time the rrtans change vou
have to make sure that they comply with all the city and county
fire department regulations," Park
said.
Vice President for Business
and Finance Harold Hewitt expects the process to be fairly
smooth since the College has
worked closely with the city and
county officials. "Nelson (Park)
has done a great job of working
with the city and developing a
good relationship with them. They
have been very helpful and we
won't have to go through a public
hearing process regarding the
project and that could have delayed us for up to six months,"
Hewitt said.
Park, who was also involved
in the construction of Turner Hall,
said that the construction process
may appear slow because there
are things that can not be done
immediately.
"First, we have to tear down
the outside wall underneath the
Campus Inn. Then, we have to
reinforce the building with concrete blocks which will have to be
left alone for at least two weeks
after they are done in order to dry
before we can resume working.
We are also tearing down the the
walls that currently separate the
Club from the hallway which passes by the Spot and the bookstore
and we have to move both bathrooms to the other side of the
building."
According to Park, one of the
biggest obstacles is finding an air
conditioning system to be used
for the entire area and finding a
place to put it.
Although the plans have not
been finalized, the bookstore will
remain in its current location while
the bookstore storage space will
be moved to the other side of the
building.
The Spot, which will be closed
until the construction is completed, will be substantially enlarged
and will be used as an alternative
for both the on-campus and the
off-campus students to eat. Although the Bon Appetit management company which took over
the campus food service was not
involved in the process earlier,
General Manager J.P. Dozier and
his staff have reviewed the plans,
according to Hewitt. In addition,
the Food Service Committee took
part in the discussion and planning for the design and use of the
Please see CLUB pg. 4
Bon Appetit Brings New Approach to Food
Service Management to the Campus Inn
CAMPUS INN
by VUK MILOJKOVIC
QC Senior Staff Writer
The Bon Appetit management
company, a specialist in food service, was hired by the College and
in June took over the campus dining services.
After spending the last two
months improving the Campus Inn
facilities and training the CI staff,
General Manager J.P. Dozier is
pleased with the CI's readiness to
handle the influx of new and returning students as the school-
year begins.
"It took us a while to get started because we had to buy some
equipment and improve the storage facilities. We also rehired
most of the staff who wanted to
stay and we had to train them to
Bon Appetit standards," said Dozier.
Bon Appetit also had to hire a
a pest removal company in order
to alleviate concerns about health
conditions in the Campus Inn facility.
Other members of Dozier's
management team include Assistant Managers Becky Gonzales
and Mike Leech, as well as Head
Chef Pete Fervel. Fervel comes
to Whittier from another Bon
Appetit operation, the Bank of
America 50th Floor Executive
Dining Room. According to Dozier, Fervel is adjusting his skills
to the needs of the Whittier campus.
"The school has been very
supportive and has invested money in addition to the Bon Appetit
funds in order to improve the C.I.
However, we operated in a limited capacity over the summer and
we didn't get a chance to test our
chef or our format so things may
change each week in the beginning of the school year as we
adjust to handling the entire student body," Dozier said.
According to Vice President
for Business and Finance Harold
Hewitt, the administration was
■■' .'■■•-..
>&W§WS$S-
sitllili
■
■'ill
mm
Jascha Kaykas-Wolff/QC Asst. Pholo Editor
The Campus Inn sports a new look
aware that in order to improve the
quality and service, more money
would have to be spent.
"We were committed to making changes and the food service
committee did a great job of explaining the student concerns. We
knew that we would have to spend
more money on food service and
planned this year's budget accordingly," Hewitt said.
He admitted that in the past the
Please see INN page 6
ISSUE 1 • VOLUME 82

WHITTI.ER
C O L L E G E
f* "^^ ^ -^ September 7,1995
Quaker Campus
A SPORTS
Q&A with Coach Hoza
sets the scene for the commitment and philosophy
of the 1995 Whittier football team, pg 16
C A M .P UilS
»
*■ Freshman POV
What has been the experience of students new
to the campus? Is this a
place at which they are
willing to spend four years
of their life? Check out
their ideas of us. pg 7
C O L L E G
▲ Entertainment
in Whittier
Nowhere to go on a
Saturday night? Use our
entertainment guide to explore the finer features of
the Whittier community.
This week focuses on restaurants, coffeehouses and
cinemas. pg 10
p. Add/Drop Period
The add/drop peruxl begins today and continues
through Sept. 21. Alter
this time, no new classes
can be added. Books purchased from the bookstore
can also be returned
through this date.
Classes- y00«icmm
'■'::■■■■ .
April Lake/QC PtKHo Editor
The arrival of earth-moving equipment marks the beginning
of the long-awaited club renovation
pleted. Since the architect working on the plans is currently on
vacation, Project Manager Nelson Park expects the final plans to
be done within six weeks.
"The plans are constantly
changing and it is almost impossible to have a precise idea about
when everything will be finished.
Everv time the rrtans change vou
have to make sure that they comply with all the city and county
fire department regulations," Park
said.
Vice President for Business
and Finance Harold Hewitt expects the process to be fairly
smooth since the College has
worked closely with the city and
county officials. "Nelson (Park)
has done a great job of working
with the city and developing a
good relationship with them. They
have been very helpful and we
won't have to go through a public
hearing process regarding the
project and that could have delayed us for up to six months,"
Hewitt said.
Park, who was also involved
in the construction of Turner Hall,
said that the construction process
may appear slow because there
are things that can not be done
immediately.
"First, we have to tear down
the outside wall underneath the
Campus Inn. Then, we have to
reinforce the building with concrete blocks which will have to be
left alone for at least two weeks
after they are done in order to dry
before we can resume working.
We are also tearing down the the
walls that currently separate the
Club from the hallway which passes by the Spot and the bookstore
and we have to move both bathrooms to the other side of the
building."
According to Park, one of the
biggest obstacles is finding an air
conditioning system to be used
for the entire area and finding a
place to put it.
Although the plans have not
been finalized, the bookstore will
remain in its current location while
the bookstore storage space will
be moved to the other side of the
building.
The Spot, which will be closed
until the construction is completed, will be substantially enlarged
and will be used as an alternative
for both the on-campus and the
off-campus students to eat. Although the Bon Appetit management company which took over
the campus food service was not
involved in the process earlier,
General Manager J.P. Dozier and
his staff have reviewed the plans,
according to Hewitt. In addition,
the Food Service Committee took
part in the discussion and planning for the design and use of the
Please see CLUB pg. 4
Bon Appetit Brings New Approach to Food
Service Management to the Campus Inn
CAMPUS INN
by VUK MILOJKOVIC
QC Senior Staff Writer
The Bon Appetit management
company, a specialist in food service, was hired by the College and
in June took over the campus dining services.
After spending the last two
months improving the Campus Inn
facilities and training the CI staff,
General Manager J.P. Dozier is
pleased with the CI's readiness to
handle the influx of new and returning students as the school-
year begins.
"It took us a while to get started because we had to buy some
equipment and improve the storage facilities. We also rehired
most of the staff who wanted to
stay and we had to train them to
Bon Appetit standards," said Dozier.
Bon Appetit also had to hire a
a pest removal company in order
to alleviate concerns about health
conditions in the Campus Inn facility.
Other members of Dozier's
management team include Assistant Managers Becky Gonzales
and Mike Leech, as well as Head
Chef Pete Fervel. Fervel comes
to Whittier from another Bon
Appetit operation, the Bank of
America 50th Floor Executive
Dining Room. According to Dozier, Fervel is adjusting his skills
to the needs of the Whittier campus.
"The school has been very
supportive and has invested money in addition to the Bon Appetit
funds in order to improve the C.I.
However, we operated in a limited capacity over the summer and
we didn't get a chance to test our
chef or our format so things may
change each week in the beginning of the school year as we
adjust to handling the entire student body," Dozier said.
According to Vice President
for Business and Finance Harold
Hewitt, the administration was
■■' .'■■•-..
>&W§WS$S-
sitllili
■
■'ill
mm
Jascha Kaykas-Wolff/QC Asst. Pholo Editor
The Campus Inn sports a new look
aware that in order to improve the
quality and service, more money
would have to be spent.
"We were committed to making changes and the food service
committee did a great job of explaining the student concerns. We
knew that we would have to spend
more money on food service and
planned this year's budget accordingly," Hewitt said.
He admitted that in the past the
Please see INN page 6
ISSUE 1 • VOLUME 82